Moroccan chickpeas and tomatoes soup

500 ml water

2 onions, minced

3 cloves of garlic, minced

600 g of tomato crushed

400 g of cooked chickpeas

Parsley

1 drizzle of olive oil

½ tsp of cumin

½ tbsp curry

Salt, pepper

Put the instant pot in browning mode

Fry the onion and garlic in the oil

Add all the ingredients except the parsley

Put the instant pot under pressure 3mn

Serve sprinkled with parsley